Knife Skills
Dicing & Mincing
tidy, even little pieces, like garlic, onion, and herbs.
Haley’s walkthrough is coming soon
She’s filming a short video for this one. Until then, her notes below have you covered.
Even little pieces cook evenly and look intentional. The trick is making flat surfaces and steady planks before you cube.
Do this
- Cut a thin slice off one side first so the food sits flat and stops rolling.
- Slice into planks, then sticks, then cubes. Even pieces start with even slices.
- For mincing garlic or herbs, rock the blade over the pile until it is as fine as you want.
Watch out for
- Do not reach for a press when you want control. A quick chop gives you the size you actually want.
- Do not pile herbs too high. Work in small handfuls so every piece gets cut.
- Do not chase restaurant-perfect cubes. Close and even beats fussy every time.
Remember
Flat side down first. Everything is easier once the food stops rolling.
Recipes that build this skill
Ready to practice?
The fastest way to learn dicing & mincing is to cook it. Make something, tap “I Made It,” and watch this skill grow on your journey.